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Ingredientes
- 1/2 tsp Fennel seed lightly crushed
- 2 Tbsp. Unsalted butter
- 2 c. Sliced leeks, white part only rinsed, liquid removed
- 5 c. Chicken stock
- 2 med Boiling potatoes peeled, diced
- 1/2 lb Kielbasa diced
- 1/4 c. Heavy cream
- 1/2 c. Thinly-sliced arugula
- 1/4 c. Finely-diced red bell pepper for garnish, (optional)
Direcciones
- In a small skillet toast the fennel seed over moderate heat till very fragrant, about 2 to 3 min. In a large saucepan heat the butter and cook the leek till very soft, about 5 min. Stir in stock and potatoes and bring to boil. Simmer the soup till the potatoes are tender, about 10 to 15 min. Stir in the toasted fennel, kielbasa, cream, and salt and pepper to taste. Before serving stir in the arugula. Garnish with red bell pepper, if you like.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 474g | |
| Recipe makes 4 servings | |
| Calories 347 | |
| Calories from Fat 215 | 62% |
| Total Fat 24.06g | 30% |
| Saturated Fat 10.49g | 42% |
| Trans Fat 0.12g | |
| Cholesterol 66mg | 22% |
| Sodium 841mg | 35% |
| Potassium 776mg | 22% |
| Total Carbs 18.71g | 5% |
| Dietary Fiber 3.6g | 12% |
| Sugars 1.72g | 1% |
| Protein 13.75g | 22% |
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